Apple Sauce

When I think of apple sauce, I can’t help but thinking back to those plastic cups, sold in packs of six, filled with what looks to be nothing more than puréed apples. Apple mush. Bland, flavorless, apple mush.

This recipe is not a plastic cup of apple mush. Instead, it is chunks of apples, cooked in a flavorful blend of spices and pear cider. Warm, it makes a great side, or even a stand-alone snack. Garnish with a cinnamon stick for extra presentation points.

1. Pour the lemon juice into a large pot. Core, peel, and cut the apples into large chunks. Throw them into the pot, tossing the apple chunks occasionally to prevent discoloration.

2. Place the remaining ingredients into the pot and bring to a boil. Once boiling, reduce the heat to a simmer, cover partially, and cook the apples until they are very tender, but not entirely broken down. You still want to have some nice apple chunks. This process should take about 15 minutes.

3. Uncover the pot and cook for another 5 minutes. Discard the cinnamon sticks and allow the apple sauce to come to room temperature. I actually liked it best cold! Serve according to your preference!

STORAGE: Keep the apple sauce in an airtight container in the refrigerator and use within five days. Otherwise, you can freeze the apple sauce. It will still taste great once thawed.